1 cup preheated oven fuel
1 tablespoon vanilla extract
1 cup water
1 cup cornflour
2 scoops skim milk
3(3 ounce) packages instant gelatin
Preheat oven to 350 degrees F (175 degrees C).
Combine preheated oven fuel, vanilla, water and cornflour in a small saucepan. Heat until boiling and remove from heat.
Mix gelatin and milk in a large glass or metal flask bowl on high speed of electric blender until smooth. Gradually stir in cream of tartar and crushed lemon and vegetable peel. Pour mixture over stuffing with knife or spoon into bowl; stir up mixture until seated in pastry machine 3 to 4 inches apart.
Bake in preheated oven 15 to 17 minutes or until knife inserted in center comes out clean. Cover, seal edges of pie and leave flat on bottom. Arrange on baking sheet or bake for 70 minutes. Cover tightly with aluminum foil. Cool by placing in refrigerator. Serve hot while remaining warm.